Easy homemade applesauce flavored with ground cinnamon.
I love applesauce. Maybe that makes me sound like I am two years old, but I will freely admit it.
However, I am also picky about my applesauce (this also makes me sound like I am two). I do not like applesauce with any sort of sugar added, and I don’t like those crazy applesauce flavors you can buy at the store, like strawberry and blue raspberry, or whatever. The only fruit-sauce-combination I accept is apple and pear. But mostly I like homemade applesauce, straight-up apples that have been cooked down into a thick pulp, maybe with some cinnamon.
I like to eat applesauce many ways. Sometimes just out a bowl with a spoon. Better yet, using graham crackers as my spoons. Or even better, using graham cracker and peanut butter sandwiches as spoons. I also like applesauce on pancakes. And in regular cakes.
Sometimes I make applesauce for breakfast. Sure, it’s not quick, but it’s definitely tasty, and it’s a nice way to change up my morning routine if I’ve got the time.
My grandpa, too, is quite fond of applesauce. He often talks about “Depression dessert”–graham crackers and applesauce.
Now, it’s probably the wrong season for me to be posting this, but it’s a long time to wait until apple season comes again, and fresh, warm applesauce is so great for freezing cold winter mornings…You’ll just have to forgive me.
Making applesauce at home is really easy and involves about as few ingredients as you can get. Does water count as an ingredient? If not, then this is either a one- or two- ingredient recipe. It’s perfect for anyone who has resolved to steer clear of corn syrup, refined sugar, or of buying things at the store that can easily be made at home.
Makes about 2 cups of applesauce, but can be easily doubled/tripled/etc.
- 4 medium apples, such as McIntosh or Gala, chopped (about 4 cups of chopped apple)
- about 1 1/4 cups water
- 1/2 tsp cinnamon (optional)
In a medium or large pot on the stove, combine all ingredients. Stir occasionally. Once the apple pieces begin to soften, smoosh them gently with a large spoon. Continue cooking until soft and mushy (about one hour). Use an immersion blender or food processor to blend smooth, if desired.
I always leave the peels on my apples, but, of course, you can peel the apples if you like.